Replies to This Discussion

Permalink Reply by Sarah Sparkles* Sparkle & Burn* on January 28, 2010 at 10:52am

But or Nut Chili

2 lbs butternut squash, peeled seeded and cut into chunks

1 Tbsp peanut oil(use a high heat oil to prevent bottom burning)

1 habenero, minced

2 garlic cloves, minced

1 red onion, chopped

1 red bell pepper, chopped

14.5 once can crushed tomatoes

1 cup diced tomatoes

1 cup veggie broth

1 cup apple cider

3 Tbsp chili pepper

1/4 teaspoon cayenne pepper

4 cups black beans

1 1/2 cups rotini noodles

cashews for garnish

In your chili pot, heat the oil on medium heat and toss in the onions, peppers, and garlic. Once tender, add tomatoes, veggie broth, cider, and spices. Bring to a boil and add beans and noodles. Cover and lower heat. Let simmer until noodles are tender. Apple cider can be added if chili needs thinned.

Garnish with cashews

Permalink Reply by Mrs. Skittles of Sparkle & Burn* on January 28, 2010 at 10:58am

I have had this and it is SO yummy!

Permalink Reply by Christie Jones on January 30, 2010 at 10:37am

Anyone tried any good veggie burgers / patties that you can fix a lot of that keep well. I am single and I do buy the frozen Morning Star (Southwest and Spicy Black Bean are my favorite), but I'm still looking for a great homemade version that 1) doesn't fall apart, 2) freezes or at least refrigerates well so I can fix maybe a half dozen at a time. I use a convection oven almost exclusively... they are great for conserving energy and perfect when cooking for one.

Permalink Reply by Betherann on February 1, 2010 at 1:33pm

I've made some pretty easy black bean veggie burgers. I believe this is the recipe. Let me know what you think!

Permalink Reply by Jojomo* of LiveLoveHoop on February 4, 2010 at 10:35pm

I made these the other day and they were delish! This recipe makes 6 but you could double the ingredients and make 12. They didn't fall apart and they did refrigerate well. But not sure about freezing because we ended up eating them all!

Red Lentil Burgers
ingredients

1 ½ cups organic natural yoghurt
1 tbsp chopped fresh organic parsley
grated rind of 1 lemon
1 ½ cups organic red lentils, cooked
1 organic onion, grated
1 organic carrot, grated
1 ½ cups dried breadcrumbs
1 organic egg white, lightly beaten
6 wholegrain bread rolls
2 organic tomatoes, sliced

method

Combine yoghurt, parsley and lemon rind and refrigerate until required.
In separate bowl combine lentils, onion, carrot, breadcrumbs, egg white and 1 ¼ cup yoghurt mixture.
Form into 6 burgers and place onto a grease-proof paper lined baking tray.
Bake at 200 Degrees Celsius for 25-30 minutes.
For each serving, top a bread roll with lettuce, tomato, burger and a dollop of remaining yoghurt.

Permalink Reply by Sarah Sparkles* Sparkle & Burn* on February 8, 2010 at 7:38am

i'm making this for dinner this week, for sure. :-)

Permalink Reply by Betherann on February 1, 2010 at 1:36pm

One of my favorite spreads to make and eat is hummus. It's so easy, and it's fun to play around with variations. I have a number of hummus recipes on my blog:

http://www.kitchencourage.com/search/label/hummus

My favorite by far is curried hummus. Here's the recipe:

Curried Hummus
1 can garbonzo beans
1 1/2 garlic cloves, minced
2 t curry powder
3 T lemon juice
1/4 cup water
hot sauce to taste

Combine all the ingredients and blend, blend, blend! Refrigerate for at least an hour, or overnight. Serve with crackers, pita chips, veggies, or just eat it with a spoon at any temperature.

So easy, and so yummy!

Permalink Reply by Sarah Sparkles* Sparkle & Burn* on February 3, 2010 at 10:53am

awesome, I'm going to try this. I always make roasted red pepper hummus, I haven't tried making it with curry powder.

Permalink Reply by Betherann on February 4, 2010 at 12:29pm

After you try regular curried hummus, try adding in some fresh mango. SO good!

Permalink Reply by Sarah Sparkles* Sparkle & Burn* on February 8, 2010 at 7:38am

oh my god, with mango??? that sounds fabulous. i want mango nOw. :-P

Permalink Reply by Mrs. Skittles of Sparkle & Burn* on February 8, 2010 at 7:43am

Remember that mango that Katy was trying to get ripe for forever? It froze in the car during Winter Warmer. :(

Permalink Reply by Sarah Sparkles* Sparkle & Burn* on February 3, 2010 at 3:06pm

Cheddar and beer soup

• 1 tablespoon(s) canola oil
• 1 large onion, chopped
• 1 beer, preferably ale (I use fat squirrel)
• 2 precooked diced peeled potatoes
• 1 cup vegetable broth
• 1 cup(s) water
• 2 1/2 cup(s) nonfat or low-fat milk
• 1/4 cup(s) all-purpose flour
• 1 1/2 cup(s) shredded sharp Cheddar cheese, divided
• 1 small red bell pepper, thinly sliced or finely chopped
________________________________________
Directions
• 1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
• 2. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

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